Lamb with Chianti Vinaigrette

I like the tanginess of the reduced wine with the lamb.
  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
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Ingredients

4 to 6 lamb rib or loin chops

2 cups Chianti (or other red wine)

1 tablespoon honey

1/4 cup extra-virgin olive oil

1 tablespoon chopped fresh rosemary leaves

1 teaspoon kosher salt, plus more for seasoning

1 teaspoon freshly ground black pepper, plus more for seasoning

Directions

  1. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the lamb with salt and pepper. Grill until caramel-colored grill marks appear, and an instant-read meat thermometer registers 125 degrees F. for medium-rare, about 5 to 7 minutes per side, depending on thickness.
  2. Meanwhile, place the wine in a medium saucepan over medium-high heat. Boil gently until reduced to 1 cup, about 15 minutes. Turn off the heat. Whisk in the honey until dissolved. Add the extra-virgin olive oil, rosemary, salt, and pepper. Whisk to combine.
  3. Serve the lamb chops on a platter with a serving bowl of the Chianti vinaigrette alongside for drizzling over the meat.
  4. I like the tanginess of the reduced wine with the lamb.
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